Kumquat

Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white.

BUY IT

Buy kumquats with bright, smooth skins that feel a bit heavy for their small size. Select firm kumquats that have glossy rinds without cracks or blemishes. Soft kumquats can spoil rapidly. Avoid fruits that are shriveled. Choose kumquats with freshly picked leaves still attached.​

ADD IT

Eat them whole, poach them in sugar syrup and serve them with ice cream, or use them in a fruit salad. They are particularly good in stuffings for poultry. When made into compôte or chutney, they complement duck and other fatty meats well.

PREP IT

All kumquats have tiny seeds that can be removed when sliced — or discreetly spit out if the entire fruit is eaten. The rich glossy green leaves of the kumquat tree are not edible, but are nice for decoration.

​They can be stored on the countertop for a couple of days; otherwise, place them in an air-tight container in the refrigerator for up to two weeks.